Note: This crust accompanies Soppressata Pizza , Butternut Squash Pizza, and Margherita Pizza with Arugula. Prepare toppings first.

　　Healthy bonus: 3.5 grams of fiber per crust, thanks to the whole-wheat flour

Ingredients

　　1 tbsp molasses

　　1 package (1/4 oz) active dry yeast

　　2 1/2 tbsp kosher salt

　　2 1/2 tbsp olive oil

　　1 1/4 cups whole-wheat pastry flour

　　2 1/2 cups unbleached all-purpose flour

　　Vegetable-oil cooking spray

　　In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill. Top according to the recipes above.